Envy™ Apple, Vanilla Bean & Mascarpone Baked Cheesecake


Serves 12


  • 200gms vanilla biscuits, crushed
  • 120gms butter, melted
  • ½ teaspoon cinnamon
  • 250gms cream cheese
  • 250 sour cream
  • 200gms mascarpone
  • 1 cup caster sugar
  • 3 tablespoons plain flour
  • 3 eggs
  • 2 Envy™ apples
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon lemon zest
  • Pomegranate seeds and icing sugar to garnish


  1. Pre-heat the oven to 160 degrees and line a 21cm spring form tin with baking paper
  2. Combine the crushed biscuits with the melted butter and cinnamon, mix well
  3. Press the cinnamon biscuit crumbs into the base of the lined tin, press with the back of a spoon, chill 10 minutes
  4. Place the cream cheese in the beater bowl and mix on medium speed until softened
  5. Add the mascarpone, sour cream, sugar, and flour, beat a further 2-3 minutes until smooth and lump free
  6. Add the eggs beating a little between each
  7. Core then slice the Envy™ apples thinly and toss with the vanilla bean paste and zest
  8. Pour half the cream cheese mix into the chilled biscuit base tin
  9. Arrange half the Envy™ apple slices over the mix
  10. Carefully pour the remaining mix over the layer of Envy™ apple slices
  11. Arrange the remaining Envy™ apple slices over the top
  12. Bake for 1- 1 ¼ hours or until the filling is just set and wobbles a little when you gently shake the pan
  13. Turn off the oven and leave the oven door ajar so the cheesecake can cool down gently for about 30 minutes then remove from the oven and allow to cool a further 30 minutes, then transfer to the fridge to chill for at least 3 hours
  14. Remove from the tin and transfer to a serving plate
  15. Top with a scatter of pomegranate seeds & dust with a sprinkling of icing sugar